Ingredients
Lemon filling
- 100 mL sugar
- 1 egg yolk
- 1 whole egg
- lemon zest from 1,5 lemons
- 4 tbsp. lemon juice (about 1,5 lemons)
- 3 tbsp. olive oil (50ml)
Tart shell
- 85 g cold butter
- tsp. water
- 2 tsp. fennel seeds + one drop water
- mL salt
- 1 2/3 c all purpose flour
Preparation
Pastry dough
- Cut the cold butter into small cubes and pinch together with flour mixture
- Add 0,5tsp water, combine
- Press the dough into mini tart forms, making the crease between the base and raised part of the tart form as thin as possible.
- Bake for 15-20min at 400F/200C
Lemon filling
- Mix lemon juice, lemon zest, egg, egg yolk, and sugar over medium heat
- Mix the flour with salt & fennel seeds
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